Killer Berry Brownies

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Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips

Filling:

1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling

Ganache:

16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar

Garnish:

1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.

Batter:

Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.

Filling:

Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.

Assembly:

In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.

 

Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Macadamia Angel Tart

Macadamia Angel Tart

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3 egg whites, room temperature

1/2 tsp vinegar

1/4 tsp vanilla

dash salt

2/3 cup granulated sugar

Beat egg whites until foamy, add vinegar, vanilla and salt. Continue beating slowly adding sugar until egg whites are stiff.

Place in a pastry bag and pipe into any form desired making sure to pipe a rim around edge of whatever form made.

Bake at 300 degrees for 45 minutes and cool completely.

Filling

1/2 cup water

1/2 lb. marshmallows

2 eggs yolks

dash salt

1 tsp. vanilla

1/4 tsp nutmeg

1/2 cup heavy cream

1 cup macadamia nuts, chopped

Combine water and marshmallows in a double boiler until marshmallows are melted. Beat the egg yolks, stir in a small amount of hot marshmallow mixture to the yolks. Add the tempered yolks to the remaining hot marshmallow mixture and stir until slightly thickened.. Remove from from heat and stir in salt, vanilla and nutmeg. Chill until filling begins to set , then beat the heavy cream until fluffy. Fold in whipped cream and nuts into chilled mixture.

Spread the filling into the cooled tart shell. Top the filled shell with macerated fresh berries.

Cloud Berry Tart

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Puff Pastry

1 cup chilled butter

1 3/4 cups flour

1/2 cup ice water

Set aside 2 tablespoons of butter in the refrigerator until needed. Work remaining chilled butter with a mixer just until pliable. Roll or pat butter between two sheets of waxed paper to an 8×8 inch rectangle, 1/4 inch thick. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in the freezer. Keep utensils cold in refrigerator or freezer until needed and return after each use. Measure the flour into mixing bowl; cut in the remaining 2 tablespoons of butter with a pastry blender until mixture resembles coarse meal. Gradually add the ice water, tossing with a fork until a stiff dough forms and follows fork around the bowl. Shape into a ball. Turn pastry onto a lightly floured surface; knead pastry til smooth and elastic. Cover; let rest 10 minutes. On a lightly floured surface, roll pastry out to 15×9 inch rectangle. Remove top sheet of waxed paper off the chilled butter; invert butter over one half the pastry. Remove the bottom sheet of waxed paper from the butter.

Fold pastry over butter, sealing edges by pressing down with the heel of hand. Wrap in plastic wrap; chill for at least 1 hour in refrigerator or 20 minutes in the freezer. Unwrap. On lightly floured surface, roll pastry to 15×9 inch rectangle, starting from center and rolling just to the edges. Do not flatten edges by rolling over them. Pastry should be an even thickness. Brush any excess flour from the pastry. Fold dough in thirds; turn and fold into thirds again. Seal edges. Wrap in plastic wrap and chill thoroughly. Repeat rolling and folding two more times. Chill between each turn. Roll to 14×8 inch rectangle. With floured sharp knife, cut off all edges. Cut off about 1/2 inch on each side. Wet the edges and place the cut pieces around the dough to frame the outside edge; trim where needed. Prick the inside bottom of dough with a fork. Place on a parchment lined sheet pan and chill. Preheat oven to 450 degrees and bake for 6 minutes. Reduce heat to 300 degrees and bake 25-30 minutes until lightly browned and crisp. Remove from oven and allow to cool. Transfer to a serving plate using two spatulas.

Tart Filling

1 cup milk

1 vanilla bean, split

3 egg yolks

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon sour cream

Place milk in a saucepan with vanilla bean pod in which the seeds have been scraped into the milk. Bring to a boil over low heat, stirring often; cover and remove from heat . Whisk the egg yolks , sugar and cornstarch together in a bowl until light yellow and well combined. Transfer the egg mixture to the hot milk. Remove the vanilla pod. Whisk to combine. Whisking constantly over moderate heat, until mixture thickens and has come to a boil. Remove from heat and cool slightly. Stir in the sour cream and cover top with plastic wrap to prevent a skin from forming, chill.

2 pints cloud berries or golden raspberries.

Spread the filling over the cooled tart shell. Arrange the fresh berries over the top of filling. Dust with powdered sugar.

Almond Lemon Tart

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Crust:

2 cups flour

1/2 cup powdered sugar

1/2 tsp. salt

1 tsp. almond extract

1 cup butter

Filling:

1 cup sliced almonds

1/2 cup almond paste

1/2 cup sugar

zest from 1 lemon

juice of 1 lemon

3 eggs

1/2 cup heavy cream

1 tsp. almond extract

Preheat oven to 350 degrees.

In a bowl of a food processor fitted with a metal blade, add the flour, sugar. salt and almond extract and process until a ball of dough forms. Press evenly into a 12 inch removable bottom tart pan. Bake for 10 minutes , just to set. Remove from oven and allow to cool.

Meanwhile make the filling. To a food processor bowl fitted with a metal blade, place the almonds, almond paste and sugar and process until the nuts are ground. Add the remaining filling ingredients and process until well combined. Pour into the cooled crust. Bake the filled crust for about 20-25 minutes or until a knife when inserted in the center comes out clean. Remove from oven and allow to cool.

Serve garnished with whipped cream, dollop of lemon curd and sliced berries.